1 1/2 cups sourdough starter
3 cups lukewarm water
2 tablespoons sugar
1 tablespoon salt
5 cups flour
1/4 cup melted butter
1 1/2 cups whole wheat flour
Cornmeal butter
Remove 1 1/2 cup starter (replenish the rest before returning to the fridge.) Add water, sugar, salt, and 2 1/2 cups white flour, mix. Let stand in a warm p lace for 12 to 18 hours. Stir down and add butter, whole wheat flour, and enou gh white flour to make a stiff bread dough. Knead for 10 minutes. Place in a clean buttered bowl, cover and let rise 2 hours. Punch down and shape into 2 r ound loaves. Place on oiled baking sheet, sprinkled with cornmeal. Let rise 1 1/2 hours. Bake 40 – 50 minutes at 400 degrees until bread sounds
hollow whe n tapped.